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HACCP checklist

1. Planning and Organization

Establish a HACCP team with defined roles and responsibilities. (Score: 1-5)

Conduct a pre-assessment of current food safety practices. (Score: 1-5)

Define the scope and objectives of the HACCP program. (Score: 1-5)

Gather necessary resources (e.g., tools, training materials). (Score: 1-5)

2. Product and Process Description

Create detailed descriptions of all food products served. (Score: 1-5)

Identify raw materials and ingredients used in each product. (Score: 1-5)

Outline the processing methods and preparation steps. (Score: 1-5)

Define packaging, storage, and distribution methods. (Score: 1-5)

3. Risk Assessment

List potential biological hazards for each food product. (Score: 1-5)

List potential chemical hazards, including allergens. (Score: 1-5)

List potential physical hazards that may occur. (Score: 1-5)

Evaluate the risk associated with each identified hazard. (Score: 1-5)

4. Determining CCPs

Identify critical control points based on hazard assessment. (Score: 1-5)

Establish critical limits for temperature, time, pH, etc. (Score: 1-5)

Designate methods for monitoring each CCP. (Score: 1-5)

Outline who is responsible for monitoring each CCP. (Score: 1-5)

5. Monitoring and Documentation

Create a monitoring schedule for each CCP. (Score: 1-5)

Develop forms and logs for documenting monitoring results. (Score: 1-5)

Train staff on proper documentation procedures. (Score: 1-5)

Review documentation regularly for accuracy and completeness. (Score: 1-5)

6. Corrective Action Planning

Develop a step-by-step guide for corrective actions. (Score: 1-5)

Assign roles for implementing corrective actions. (Score: 1-5)

Ensure documentation is maintained for all corrective actions taken. (Score: 1-5)

Conduct follow-up evaluations to prevent recurrence. (Score: 1-5)

7. Verification and Validation

Schedule regular internal audits of the HACCP system. (Score: 1-5)

Conduct testing of products and processes as necessary. (Score: 1-5)

Review and update the HACCP plan based on audit findings. (Score: 1-5)

Ensure that all staff is trained on verification processes. (Score: 1-5)

8. Continuous Improvement

Establish a feedback system for staff to report issues. (Score: 1-5)

Review HACCP plan annually for relevance and effectiveness. (Score: 1-5)

Implement new technologies or methods to enhance food safety. (Score: 1-5)

Promote a culture of continuous learning and improvement in food safety practices. (Score: 1-5)

Scoring Key

1: Poor / Needs Immediate Attention

2: Fair / Needs Improvement

3: Good / Meets Expectations

4: Very Good / Above Expectations

5: Excellent / Best Practice

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